Thanksgiving Pies
/For the past few weeks Chef Brianna and the Pastry Palace team have been hard at work developing a new pie recipe for Thanksgiving, Vanilla Pumpkin Swirl Cheesecake with Pumpkin Seed Brittle. It is it a cake or a pie? - read on. In addition, they will hand make Old Forester Bourbon Pecan Pies and Lavazza Mocha Black Bottom Pies for your Thanksgiving dinner.
To answer the question, cheesecake originated in ancient Greece, then was refined by the Romans after one of their early conquests of Greece. During the 18th Century, Cheesecake evolved when more eggs and less yeast was used in the recipe. The American version was created around 1872 when William Lawrence was trying to duplicate the French cheese neufchâtel, and created what know today as cream cheese. The soft, unripened cheese is one of the most common ingredients in today’s cheesecake. Some argue that the cheesecake should be called a tart because of the use of eggs, others refer to it as a custard pie because it has a separate crust, a soft filling and little or no flour.
In Italy, it is known as crostata di ricotta and is made with ricotta cheese and eggs, sometimes with the addition of chocolate chips. Other similar Italian desserts are like cassata Siciliana and pastiera Napoletana.
Vanilla Pumpkin swirl cheesecake with chantilly cream and pumpkin seed brittle
“Pie season is always a fun time for us! It gives us a chance to go outside our comfort zone and into comfort food. Brianna and her team go all out in creating familiar flavors but with better quality ingredients than I was accustomed to while growing up,” said Company Chef Shawn Cronin.
“Last year Brianna said to me ‘try this pie (Black Bottom Pie) and tell me what you think’. After one bite, I pre-ordered three for Thanksgiving. It has a rich cookie crust, a layer of French dark chocolate, the airy whipped cream and the little crunch of chocolate pearls. It's another reason that Brianna is one of the best in the state. She is never complacent and will never be happy with something short of perfection,” he said.
This year’s pies with comments from Chef Shawn:
Lavazza Mocha Black Bottom Pie - $19
“We are bringing this back from last year with a twist. Black bottom pies consist of a chocolate layer on the bottom topped with a chantilly cream. This year we are infusing the chocolate with Lavazza coffee.”
Old Forester Bourbon Pecan Pie - $21
“We aren't saying that a Brown Sugar Old Fashioned with Old Forester is the perfect pairing for an after-Thanksgiving dinner treat with this classic pecan pie, but, I mean, for scientific purposes it may be worth trying.”
Vanilla Pumpkin Swirl Cheesecake
topped with Vanilla Chantilly and Pumpkin Seed Brittle- $35
”We are super excited to launch this. It is our classic cheesecake with a pumpkin swirl. Slow cooked in a water bath to get the best texture.”
Note that the crust is gluten-free graham cracker and will be cut into portions for your convenience.
Order in person or call the M’tucci’s restaurant closest to you by November 23. This is the last day to order, no exceptions. Pick up your pies on Tuesday or Wednesday, 11/26 or 27. We remind you that we are closed on Thanksgiving Day.
M’tucci’s Italian: 505-503-7327
M’tucci’s Moderno: 505-891-2432
M’tucci’s Twenty-Five: 505-554-2660
M’tucci’s Bar Roma: 505-508-3948
New M’tucci’s Private Label Wine
Available Monday, November 4
M’tucci’s 2022 Teroldego from California’s Lodi Valley is the newest wine in the M’tucci’s lineup. It joins our current offerings of Rosso, 2022 Bianco, 2019 Giuseppe’s Tribute Cabernet Sauvignon and our Sparkling.
Teroldego is an ancient grape from the Alto-Adige region of Italy, which is in the far north of the country, tucked up against the Dolomite mountains.
The 100% varietal was bottled by Sheehan Winery and they offered these tasting notes: This wine has a deep dark color with aromas of blackberry jam and smokey french vanilla. Deep flavors of black currant, blackberries and blueberries with notes of smoke and vanilla (from the french oak barrels) coming through on the finish.
I tasted the Teroldego with our resident sommelier, Liv Jordy, and she offered her impression of our newest M’tucci’s Private Label wine: the higher acid and smooth tannins work cohesively to create a well-structured, fuller bodied wine. It is is packed with fresh and jammy fruits. The Teroldego will pair well with rich dishes, such as smoked and cured meats or cream-based dishes as it’s able to cut through some of the richness with its fresh fruit characteristics.
We both think it is simply delicious.
The Grief Center Fundraiser
All day Monday, 11/18 at M’tucci’s Twenty-Five
10% of all Sales donated to The Grief Center
Weekend Specials
M’tucci’s Italian
Pesto & Ricotta Ravioli - M’tucci’s Bacon, Chestnut Mushrooms, Tomatoes, Artichokes, Pesto Cream Sauce, Pecorino, Basil $25
24 oz. T-Bone - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43
Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35
Red Wine Porcini Sackett Farms Pork Shank - Garlic Mashed Potatoes, Sautéed Green Beans $25
Weekend Cocktail
The Nutty Nightmare- Pyrat Rum, Yogurt Frangelico, Fresh Lemon Juice, Pistachio Simple Syrup, Cream, Walnut Bitters
M’tucci’s Moderno
6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39
Pan-Seared Corvina - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $35
10 oz Sackett Farms Pork Chop - Salt Water Potatoes,, Sautéed Broccolini, Balsamic Red Onion $25
Weekend Cocktail
The Monster Smash - Russells Rye, Pomegranate Liqueur, Basil Simple Syrup, Muddled Pomegranate, Lime and Lemon
M’tucci’s Twenty-Five
Italian Herbed Chicken and Tomato Caprese Linguine - Grilled Herbed Chicken with Creamy Tomato and Alfredo Linguine, Marinated Garlic Tomatoes, Fresh Mozzarella, Basil, Black Pepper, Balsamic Reduction $23
Pan-Seared Corvina - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $36
6 oz. Black Angus Filet - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $37
Weekend Cocktail
Fall Back - Licor 43, Angostura Amaro, Chai, Espresso, Cream
M’tucci’s Bar Roma
Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce $29
Duck Confit - M’tucci’s Bacon, Roasted Beets and Acorn Squash Medley, Local Honey & Rosemary Vinaigrette $23
Weekend Cocktail
Witches Brew - Absolut Peach, Creme de Cassis, Fresh Lemon Juice, Pink Rabbit, Edible Glitter and Gummy Eyeballs
Live Music for November & December
M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday
11/3 Gilbert Uribe
11/6 Shane Wallin
11/10 Lani Nash
11/13 Michael Rascon
11/17 Robb Janov
11/20 Cali Shaw
11/24 Shane Wallin
11/27 Myles Chavez
12/1 Michael Rascon
12/4 Shane Wallin
12/8 Lani Nash
12/11 Robb Janov
12/15 Cali Shaw
12/18 Javier Ortega
12/22 Shane Wallin
12/29 RJ Perez
M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday
11/1 Matt Jones
11/7 Jacob Chavez
11/8 Gilbert Uribe
11/14 Mya Gutierrez
11/15 Michael Rascon
11/21 RJ Perez
11/22 Myles Chavez
11/29 Rob Janov
12/5 Jacob Chavez
12/6 Chris Dracup
12/12 RJ Perez
12/13 Michael Rascon
12/19 Shane Wallin
12/20 Robb Janov
12/26 Gilbert Uribe
12/27 Cali Shaw
M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday
11/1 Michael Rascon
11/7 Mya Gutierrez
11/8 Chris Dracup
11/14 Shane Wallin
11/15 Rob Janov
11/21 Micheal Rascon
11/22 Cali Shaw
11/29 Matt Jones
12/5 Mya Gutierrez
12/6 RJ Perez
12/12 Shane Wallin
12/13 Robb Janov
12/19 Cali Shaw
12/20 Gilbert Uribe
12/26 Myles Chavez
12/27 Michael Rascon
Thanks for reading. See you next Friday. Ciao!
